The University of Queensland

Whey proteins: from milk to medicine

Hilton C. Deeth and Nidhi Bansal eds. (2019). Whey proteins: from milk to medicine. London, United Kingdom: Academic Press. doi: 10.1016/C2016-0-02581-0

Effect of milk fat globule size on the physical functionality of dairy products

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2016). Effect of milk fat globule size on the physical functionality of dairy products. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-319-23877-7

Handbook of food powders: processes and properties

Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck eds. (2013). Handbook of food powders: processes and properties. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672

Enzymes indigenous to milk: Xanthine Oxidoreductase

Zou, Zhengzheng, Duley, John A., Cowley, David M. and Bansal, Nidhi (2022). Enzymes indigenous to milk: Xanthine Oxidoreductase. Encyclopedia of Dairy Sciences (Third Edition). (pp. 701-705) edited by Paul L.H. McSweeney and John P. McNamara. Amsterdam, Netherlands: Academic Press. doi: 10.1016/b978-0-12-818766-1.00258-0

Pulsed electric field processing of milk

Bansal, Nidhi, Zare, Farzan, Ghasemi, Negareh and Zhang, Jie (2022). Pulsed electric field processing of milk. Non-thermal processing technologies for the dairy industry. (pp. 11-34) edited by M. Selvamuthukumaran and Sajid Maqsood. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781003138716-2

α-Lactalbumin

Ho, Thao M. and Bansal, Nidhi (2022). α-Lactalbumin. Encyclopedia of Dairy Sciences (Third edition). (pp. 854-859) edited by Paul L.H. McSweeney and John P. McNamara. Amsterdam, The Netherlands: Academic Press. doi: 10.1016/b978-0-12-818766-1.00371-8

β-Lactoglobulin

Xiong, Xiaoying and Bansal, Nidhi (2022). β-Lactoglobulin. Encyclopedia of dairy sciences (Third edition). (pp. 860-869) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Elsevier. doi: 10.1016/b978-0-12-818766-1.00372-x

Khoa

Bansal, N. (2021). Khoa. Encyclopedia of Dairy Sciences: Third edition. (pp. 532-537) London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-374407-4.00103-5

Antimicrobial enzymes in milk, and their role in human milk

Bansal, Nidhi, Zhang, Jie and Zou, Zhengzheng (2021). Antimicrobial enzymes in milk, and their role in human milk. Agents of change: enzymes in milk and dairy products. (pp. 101-126) edited by Alan L. Kelly and Lotte Bach Larsen. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-55482-8_5

Dairy fat replacement in low-fat cheese (LFC): a review of successful technological interventions

Khanal, Bal Kumari Sharma and Bansal, Nidhi (2020). Dairy fat replacement in low-fat cheese (LFC): a review of successful technological interventions. Dairy fat products and functionality: Fundamental Science and Technology. (pp. 549-581) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_23

Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products

Ho, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24

Whey proteins: an overview

Deeth, Hilton and Bansal, Nidhi (2019). Whey proteins: an overview. Whey proteins: from milk to medicine. (pp. 1-50) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00001-1

Functional milk proteins: production and utilization - whey-based ingredients

Bansal, Nidhi and Bhandari, Bhesh (2016). Functional milk proteins: production and utilization - whey-based ingredients. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects. (pp. 67-98) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, United States: Springer. doi: 10.1007/978-1-4939-2800-2

Preface

Bhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3

Concentrated dairy products | khoa

Bansal, N. (2011). Concentrated dairy products | khoa. Encyclopedia of dairy science. (pp. 881-886) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. doi: 10.1016/B978-0-12-374407-4.00103-5

Enzymes indigenous to milk | other enzymes

Farkye, N. Y. and Bansal, N. (2011). Enzymes indigenous to milk | other enzymes. Encyclopedia of dairy science. (pp. 327-334) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press.

Enzymes: chymosin and other milk coagulants

McSweeney, P. L. H. and Bansal, N. (2011). Enzymes: chymosin and other milk coagulants. Encyclopedia of biotechnology in agriculture and food. (pp. 227-232) edited by Dennis R. Heldman, Matthew B. Wheeler and Dallas G. Hoover. Boca Raton, FL, United States: CRC Press. doi: 10.1081/E-EBAF-120042291

Determination of proteolysis in cheese

Bansal, N., Piraino, P. and McSweeney, P. L. H. (2010). Determination of proteolysis in cheese. Handbook of dairy foods analysis. (pp. 405-426) edited by Leo M.L. Nollet and Fidel Toldra. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781420046328-25

Ability to re-foam frothed milk at different solid concentrations and their foam structure

Ho, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology. doi: 10.1111/1471-0307.13074

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons

Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons. Journal of the Science of Food and Agriculture, 104 (3), 1470-1478. doi: 10.1002/jsfa.13031

Effect of surfactant type on foaming properties of milk

Ho, Thao M., Tanzil, Andre, Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of surfactant type on foaming properties of milk. Food and Bioprocess Technology, 16 (8), 1781-1793. doi: 10.1007/s11947-023-03012-5

Influence of minerals on the foaming properties of milk

Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796

Advances in pulsed electric stimuli as a physical method for treating liquid foods

Zare, Farzan, Ghasemi, Negareh, Bansal, Nidhi and Hosano, Hamid (2023). Advances in pulsed electric stimuli as a physical method for treating liquid foods. Physics of Life Reviews, 44, 207-266. doi: 10.1016/j.plrev.2023.01.007

Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure

Zhang, Jie, Duley, John A., Cowley, David M., Shaw, Paul N., Koorts, Pieter and Bansal, Nidhi (2023). Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure. Food Chemistry, 403 134264, 1-9. doi: 10.1016/j.foodchem.2022.134264

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Prabawati, Elisabeth K., Turner, Mark S. and Bansal, Nidhi (2023). Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control, 144 109330, 1-11. doi: 10.1016/j.foodcont.2022.109330

Adaption of a commercial lipase kit to measure bile salt-stimulated lipase in human milk

Zhang, Jie, Duley, John A., Cowley, David M., Shaw, Paul N. and Bansal, Nidhi (2022). Adaption of a commercial lipase kit to measure bile salt-stimulated lipase in human milk. Food Bioscience, 50 101993, 1-6. doi: 10.1016/j.fbio.2022.101993

Nanosecond pulsed electric field treatment of human milk: effects on microbiological inactivation, whey proteome and bioactive protein

Zhang, Jie, Ghasemi, Negareh, Zare, Firuz, Duley, John A., Cowley, David M, Shaw, Paul N., Koorts, Pieter and Bansal, Nidhi (2022). Nanosecond pulsed electric field treatment of human milk: effects on microbiological inactivation, whey proteome and bioactive protein. Food Chemistry, 406 135073, 135073. doi: 10.1016/j.foodchem.2022.135073

The results of different heating temperatures on activities of bioactive proteins in human milk

Zhang, Jie, Duley, John A., Cowley, David M., Shaw, Paul N., Zhou, Peng, Koorts, Pieter and Bansal, Nidhi (2022). The results of different heating temperatures on activities of bioactive proteins in human milk. Journal of Human Lactation, 39 (2), 1-8. doi: 10.1177/08903344221124870

Acid gelation properties of camel milk—effect of gelatin and processing conditions

Ho, Thao M., Zhao, Jiadi and Bansal, Nidhi (2022). Acid gelation properties of camel milk—effect of gelatin and processing conditions. Food and Bioprocess Technology, 15 (10), 2363-2373. doi: 10.1007/s11947-022-02890-5

Comprehensive biochemical and proteomic characterization of seasonal Australian camel milk

Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Shaw, Paul N. and Bansal, Nidhi (2022). Comprehensive biochemical and proteomic characterization of seasonal Australian camel milk. Food Chemistry, 381 132297, 1-10. doi: 10.1016/j.foodchem.2022.132297

Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system

Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2022). Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system. Food Chemistry, 374 131704, 131704. doi: 10.1016/j.foodchem.2021.131704

Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk

Zhang, Jie, Lee, Nanju Alice, Duley, John A., Cowley, David M., Shaw, Paul N. and Bansal, Nidhi (2022). Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk. Food Chemistry, 373 (Part B) 131545, 1-11. doi: 10.1016/j.foodchem.2021.131545

Camel milk: a review of its nutritional value, heat stability, and potential food products

Ho, Thao M., Zou, Zhengzheng and Bansal, Nidhi (2022). Camel milk: a review of its nutritional value, heat stability, and potential food products. Food Research International, 153 110870, 110870. doi: 10.1016/j.foodres.2021.110870

Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes

Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N. and Bansal, Nidhi (2022). Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes. Foods, 11 (5) 727, 727. doi: 10.3390/foods11050727

A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209

Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

Han, Binsong, Zhang, Lina, Luo, Baolong, Ni, Yongqing, Bansal, Nidhi and Zhou, Peng (2022). Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel. Food Chemistry, 367 130658, 130658. doi: 10.1016/j.foodchem.2021.130658

Characterization of endogenous peptides from Dromedary and Bactrian camel milk

Zhang, Lina, Han, Binsong, Luo, Baolong, Ni, Yongqing, Bansal, Nidhi and Zhou, Peng (2022). Characterization of endogenous peptides from Dromedary and Bactrian camel milk. European Food Research and Technology, 248 (4), 1149-1160. doi: 10.1007/s00217-021-03952-2

Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide

Vimalanathan, Kasturi, Scott, James, Pan, Xun, Luo, Xuan, Rahpeima, Soraya, Sun, Qiang, Zou, Jin, Bansal, Nidhi, Prabawati, Elisabeth, Zhang, Wei, Darwish, Nadim, Andersson, Mats R., Li, Qin and Raston, Colin L. (2022). Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide. Nanoscale Advances, 4 (15), 3121-3130. doi: 10.1039/d2na00310d

Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage

Ho, Thao M., Ton, Trinh T., Gaiani, Claire, Bhandari, Bhesh R. and Bansal, Nidhi (2021). Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage. Food Chemistry, 361 130136, 130136. doi: 10.1016/j.foodchem.2021.130136

The effect of camel milk curd masses on rats blood serum biochemical parameters: preliminary study

Dikhanbayeva, Fatima, Zhaxybayeva, Elmira, Smailova, Zhuldyz, Issimov, Arman, Dimitrov, Zhechko, Kapysheva, Unzira and Bansal, Nidhi (2021). The effect of camel milk curd masses on rats blood serum biochemical parameters: preliminary study. PLoS ONE, 16 (9 September) e0256661, e0256661. doi: 10.1371/journal.pone.0256661

Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder

Ho, Thao M., Zhu, Jinlei, Bansal, Nidhi, Boyce, Mary C. and Le, Thao T. (2021). Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder. International Dairy Journal, 119 105063, 105063. doi: 10.1016/j.idairyj.2021.105063

YY‐11, a camel milk‐derived peptide, inhibits TGF‐β‐mediated atherogenic signaling in human vascular smooth muscle cells

Hussain, Humaira, Cao, Yingnan, Mohamad, Raafat, Afroz, Rizwana, Zhou, Ying, Moyle, Peter, Bansal, Nidhi, Wattoo, Feroza Hamid, Kamato, Danielle and Little, Peter J. (2021). YY‐11, a camel milk‐derived peptide, inhibits TGF‐β‐mediated atherogenic signaling in human vascular smooth muscle cells. Journal of Food Biochemistry, 46 (3) e13882, e13882. doi: 10.1111/jfbc.13882

Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition

Singh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503

Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

Dikhanbayeva, Fatima, Zhaxybayeva, Elmira, Dimitrov, Zhechko, Baiysbayeva, Meruert, Yessirkep, Gulmira and Bansal, Nidhi (2021). Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 36-48. doi: 10.15587/1729-4061.2021.235831

Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. International Dairy Journal, 117 105003, 1-11. doi: 10.1016/j.idairyj.2021.105003

Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter. Foods, 10 (5) 1140, 1-14. doi: 10.3390/foods10051140

A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk

Zou, Zhengzheng, Bauland, Julien, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk. Food Chemistry, 339 128090, 128090. doi: 10.1016/j.foodchem.2020.128090

Protein nanoparticles for enhanced oral delivery of coenzyme-Q10: in vitro and in silico studies

Banun, Vanessa Jane, Rewatkar, Prarthana, Chaudhary, Zanib, Qu, Zhi, Janjua, Taskeen, Patil, Anuja, Wu, Yuao, Ta, Hang T., Bansal, Nidhi, Miles, Jared A., Ross, Benjamin P., Kumeria, Tushar and Popat, Amirali (2021). Protein nanoparticles for enhanced oral delivery of coenzyme-Q10: in vitro and in silico studies. ACS Biomaterials Science and Engineering, 9 (6) acsbiomaterials.0c01354, 2846-2856. doi: 10.1021/acsbiomaterials.0c01354

Functionality of bovine milk proteins and other factors in foaming properties of milk: a review

Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002

Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic rats

Kilari, Bhanu Priya, Mudgil, Priti, Azimullah, Sheikh, Bansal, Nidhi, Ojha, Shreesh and Maqsood, Sajid (2021). Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic rats. Journal of Dairy Science, 104 (2), 1304-1317. doi: 10.3168/jds.2020-19412

Increasing the production yield of white oyster mushrooms with pulsed electric fields

Zare, Farzan, Ghasemi, Negareh, Bansal, Nidhi, Garg, Abhishek and Hosano, Hamid (2021). Increasing the production yield of white oyster mushrooms with pulsed electric fields. IEEE Transactions on Plasma Science, 49 (2) 9340594, 805-812. doi: 10.1109/TPS.2021.3053071

A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk

Zou, Zhengzheng, Bouchereau-De Pury, Claire, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk. Food Chemistry, 336 127689, 127689. doi: 10.1016/j.foodchem.2020.127689

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538

Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric field

Ghasemi, Negareh, Zhang, Jie, Zare, Firuz and Bansal, Nidhi (2020). Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric field. IEEE Transactions On Plasma Science, 48 (12) 9250655, 4221-4227. doi: 10.1109/tps.2020.3033556

Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Huang, Tao, Tu, Zongcai, Shangguan, Xinchen, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2020). Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chemistry, 343 128413, 128413. doi: 10.1016/j.foodchem.2020.128413

Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios

Xiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758

Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

Adhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397

SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storage

Walker, Gregory J., Clifford, Vanessa, Bansal, Nidhi, Stella, Alberto O., Turville, Stuart, Stelzer-Braid, Sacha, Klein, Laura D. and Rawlinson, William (2020). SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storage. Journal of Paediatrics and Child Health, 56 (12) jpc.15065, 1872-1874. doi: 10.1111/jpc.15065

Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological roles

Al-Shehri, Saad S., Duley, John A. and Bansal, Nidhi (2020). Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological roles. Redox Biology, 34 101524, 101524. doi: 10.1016/j.redox.2020.101524

Effect of the native fat globule size on foaming properties and foam structure of milk

Ho, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227

Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 39 (15), 1-13. doi: 10.1080/07373937.2020.1758129

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Huang, Tao, Tu, Zongcai, Zou, Zhengzheng, Shangguan, Xinchen, Wang, Hui and Bansal, Nidhi (2020). Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers. Food Hydrocolloids, 102 105552, 105552. doi: 10.1016/j.foodhyd.2019.105552

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

Pang, Zhihua, Xu, Ruolin, Zhu, Yang, Bansal, Nidhi and Liu, Xinqi (2020). Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins. Food Chemistry, 311 125961, 125961. doi: 10.1016/j.foodchem.2019.125961

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308

Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate

Sharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749

Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343

Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105 104671, 104671. doi: 10.1016/j.idairyj.2020.104671

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

Ho, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153-165. doi: 10.1016/j.foodres.2019.04.054

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. Food Biophysics, 15 (1), 97-112. doi: 10.1007/s11483-019-09604-z

Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture

Pang, Zhihua, Xu, Ruolin, Zhu, Yang, Li, He, Bansal, Nidhi and Liu, Xinqi (2019). Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Research International, 121, 798-805. doi: 10.1016/j.foodres.2018.12.062

Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide

Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide. Food Biophysics, 14 (4), 403-414. doi: 10.1007/s11483-019-09590-2

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048

Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003

Fish gelatin modifications: a comprehensive review

Huang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Sha, Xiaomei, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2019). Fish gelatin modifications: a comprehensive review. Trends in Food Science & Technology, 86, 260-269. doi: 10.1016/j.tifs.2019.02.048

Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

Pang, Zhihua, Xu, Ruolin, Luo, Tianqi, Che, Xianing, Bansal, Nidhi and Liu, Xinqi (2019). Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering, 245, 11-17. doi: 10.1016/j.jfoodeng.2018.10.003

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Sharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019

Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049

The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms

Sweeney, E. L., Al-Shehri, S. S., Cowley, D. M., Liley, H. G., Bansal, N., Charles, B. G., Shaw, P. N., Duley, J. A. and Knox, C. L. (2018). The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms. Scientific Reports, 8 (1) 15112, 15112. doi: 10.1038/s41598-018-33519-3

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015

Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant

Pham, Huong Thi, Nhiep, Nguyen Thi Hanh, Vu, Thu Ngoc Minh, Huynh, TuAnh Ngoc, Zhu, Yan, Huynh, Anh Le Diep, Chakrabortti, Alolika, Marcellin, Esteban, Lo, Raquel, Howard, Christopher B., Bansal, Nidhi, Woodward, Joshua J., Liang, Zhao-Xun and Turner, Mark S. (2018). Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant. PLOS Genetics, 14 (8) e1007574, e1007574. doi: 10.1371/journal.pgen.1007574

Foaming properties and foam structure of milk during storage

Ho, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051

Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2018). Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. Food and Bioproducts Processing, 109, 86-97. doi: 10.1016/j.fbp.2018.03.003

Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese

Ho, Van Thi Thuy, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2018). Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472-483. doi: 10.1016/j.foodcont.2017.09.036

Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012

Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

Lo, Raquel, Ho, Van Thi Thuy, Bansal, Nidhi and Turner, Mark S. (2018). The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. International Journal of Food Microbiology, 265, 30-39. doi: 10.1016/j.ijfoodmicro.2017.10.029

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Truong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Huang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Wang, Hui, Sha, Xiaomei and Bansal, Nidhi (2017). Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chemistry, 246, 428-436. doi: 10.1016/j.foodchem.2017.12.023

Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts

Chua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Sow, Li Cheng, Peh, Yi Rui, Pekerti, Bernadette Natalia, Fu, Caili, Bansal, Nidhi and Yang, Hongshun (2017). Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition. LWT - Food Science and Technology, 85 (A), 137-145. doi: 10.1016/j.lwt.2017.07.014

A tribological analysis of cream cheeses manufactured with different fat content

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005

Effect of fat globule size on the churnability of dairy cream

Panchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027

Use of gases in dairy manufacturing: a review

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Use of gases in dairy manufacturing: a review. Critical Reviews in Food Science and Nutrition, 58 (15), 1-13. doi: 10.1080/10408398.2017.1333488

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Dhungana, Pramesh, Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science and Emerging Technologies, 41, 235-243. doi: 10.1016/j.ifset.2017.03.011

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. Food Research International, 95, 82-90. doi: 10.1016/j.foodres.2017.02.022

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

Pang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881

Investigation of nanovesicle liposome powder production from soy lecithin by spray drying

Chun, J. -Y., Godoi, F. C., Bansal, N., Morand, M. and Bhandari, B. (2017). Investigation of nanovesicle liposome powder production from soy lecithin by spray drying. Drying Technology, 35 (8), 1020-1028. doi: 10.1080/07373937.2016.1229333

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y

A genetic diversity study of antifungal Lactobacillus plantarum isolates

Dong, An-Ran, Thuy Ho, Van Thi, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2017). A genetic diversity study of antifungal Lactobacillus plantarum isolates. Food Control, 72 (A), 83-89. doi: 10.1016/j.foodcont.2016.07.026

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

Bansal, Nidhi, Truong, Tuyen and Bhandari, Bhesh (2017). Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science and Technology, 96 (6), 861-872. doi: 10.1007/s13594-016-0307-0

Pectin and enzyme complex modified fish scales gelatin: rheological behavior, gel properties and nanostructure

Huang, Tao, Tu, Zong-cai, Wang, Hui, Shangguan, Xinchen, Zhang, Lu, Zhang, Nan-hai and Bansal, Nidhi (2017). Pectin and enzyme complex modified fish scales gelatin: rheological behavior, gel properties and nanostructure. Carbohydrate Polymers, 156, 294-302. doi: 10.1016/j.carbpol.2016.09.040

The effect of manipulating fat globule size on the stability and rheological properties of dairy creams

Hussain, Hana, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2016). The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics, 12 (1), 1-10. doi: 10.1007/s11483-016-9457-0

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Lo, Raquel, Turner, Mark S., Weeks, Mike and Bansal, Nidhi (2016). Culture-independent bacterial community profiling of carbon dioxide treated raw milk. International Journal of Food Microbiology, 233, 81-89. doi: 10.1016/j.ijfoodmicro.2016.06.015

Effects of milk pH alteration on casein micelle size and gelation properties of milk

Sinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties, 20 (1), 1-19. doi: 10.1080/10942912.2016.1152480

Gelation properties of partially renneted milk

Sinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Gelation properties of partially renneted milk. International Journal of Food Properties, 20 (8), 1700-1714. doi: 10.1080/10942912.2016.1193515

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

Kosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Feng, Xiao, Bansal, Nidhi and Yang, Hongshun (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283-292. doi: 10.1016/j.foodchem.2016.01.030

Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability

Sinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability. Food Research International, 84, 52-60. doi: 10.1016/j.foodres.2016.02.021

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

Kosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, 56, 4-12. doi: 10.1016/j.idairyj.2015.12.009

Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressors

Ho, Chun-Hoong, Stanton-Cook, Mitchell, Beatson, Scott A., Bansal, Nidhi and Turner, Mark S. (2016). Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressors. International Journal of Food Microbiology, 220, 26-32. doi: 10.1016/j.ijfoodmicro.2015.12.012

Cyclic-di-AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactis

Zhu, Yan, Pham, Thi Huong, Nhiep, Thi Hanh Nguyen, Vu, Ngoc Minh Thu, Marcellin, Esteban, Chakrabortti, Alolika, Wang, Yuanliang, Waanders, Jennifer, Lo, Raquel, Huston, Wilhelmina M., Bansal, Nidhi, Nielsen, Lars K., Liang, Zhao-Xun and Turner, Mark S. (2016). Cyclic-di-AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactis. Molecular Microbiology, 99 (6), 1015-1027. doi: 10.1111/mmi.13281

Characterization of alginate-lactoferrin beads prepared by extrusion gelation method

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016). Characterization of alginate-lactoferrin beads prepared by extrusion gelation method. Food Hydrocolloids, 53, 270-276. doi: 10.1016/j.foodhyd.2014.12.002

Rheology of emulsion-filled alginate microgel suspensions

Ching, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2016). Rheology of emulsion-filled alginate microgel suspensions. Food Research International, 80, 50-60. doi: 10.1016/j.foodres.2015.12.016

Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling

Lo, Raquel, Xue, Tian, Weeks, Mike, Turner, Mark S. and Bansal, Nidhi (2016). Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling. International Journal of Food Microbiology, 217, 20-28. doi: 10.1016/j.ijfoodmicro.2015.10.003

Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt

Pang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016). In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles. Food Hydrocolloids, 52, 231-242. doi: 10.1016/j.foodhyd.2015.07.007

Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS)

Wijayanti, Heni B., Waanders, Jennifer, Bansal, Nidhi and Deeth, Hilton C. (2015). Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS). LWT - Food Science and Technology, 63 (2), 934-938. doi: 10.1016/j.lwt.2015.04.012

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique

Ching, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2015). Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique. Food Research International, 75, 182-193. doi: 10.1016/j.foodres.2015.06.002

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Pang, Zhihua, Deeth, Hilton and Bansal, Nidhi (2015). Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72, 62-73. doi: 10.1016/j.foodres.2015.02.009

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2015). Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures. Food Hydrocolloids, 48, 38-46. doi: 10.1016/j.foodhyd.2014.12.036

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Truong, Tuyen, Morgan, Garry P., Bansal, Nidhi, Palmer, Martin and Bhandari, Bhesh (2015). Crystal structures and morphologies of fractionated milk fat in nanoemulsions. Food Chemistry, 171, 157-167. doi: 10.1016/j.foodchem.2014.08.113

Draft genome sequence of Pseudomonas fluorescens SRM1, an isolate from spoiled raw milk

Lo, Raquel, Stanton-Cook, Mitchell J., Beatson, Scott A., Turner, Mark S. and Bansal, Nidhi (2015). Draft genome sequence of Pseudomonas fluorescens SRM1, an isolate from spoiled raw milk. Genome Announcements, 3 (2) e00138-15, 1-2. doi: 10.1128/genomeA.00138-15

Comparison of bacterial contamination between transvaginal-assisted laparoscopic donor nephrectomy and conventional donor nephrectomy

Adiyat, Kishore Thekke, Shetty, Abijit, Mishra, Pabithra Kumar, Bansal, Nidhi, Vinodan, Karipparambath and Bhat, Suresh (2015). Comparison of bacterial contamination between transvaginal-assisted laparoscopic donor nephrectomy and conventional donor nephrectomy. Clinical Transplantation, 29 (2), 99-100. doi: 10.1111/ctr.12485

Alginate gel particles- a review of production techniques and physical properties

Ching, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2015). Alginate gel particles- a review of production techniques and physical properties. Critical Reviews in Food Science and Nutrition, 57 (6), 1133-1152. doi: 10.1080/10408398.2014.965773

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Pang, Zhihua, Deeth, Hilton, Sharma, Ranjan and Bansal, Nidhi (2015). Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids, 43, 340-351. doi: 10.1016/j.foodhyd.2014.06.005

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Ching, Su Hung, Bhandari, Bhesh, Webb, Richard and Bansal, Nidhi (2015). Visualizing the interaction between sodium caseinate and calcium alginate microgel particles. Food Hydrocolloids, 43, 165-171. doi: 10.1016/j.foodhyd.2014.05.013

Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Cheong, Elsie Y. L., Sandhu, Amrita, Jayabalan, Jayaram, Kieu Le, Thu Thi, Nhiep, Nguyen Thi, My Ho, Huong Thi, Zwielehner, Jutta, Bansal, Nidhi and Turner, Mark S. (2014). Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese. Food Control, 46, 91-97. doi: 10.1016/j.foodcont.2014.05.011

Effect of sulphydryl reagents on the heat stability of whey protein isolate

Wijayanti, Heni B., Bansal, Nidhi, Sharma, Ranjan and Deeth, Hilton C. (2014). Effect of sulphydryl reagents on the heat stability of whey protein isolate. Food Chemistry, 163, 129-135. doi: 10.1016/j.foodchem.2014.04.094

Stability of Whey Proteins during Thermal Processing: A Review

Wijayanti, Heni B., Bansal, Nidhi and Deeth, Hilton C. (2014). Stability of Whey Proteins during Thermal Processing: A Review. Comprehensive Reviews in Food Science and Food Safety, 13 (6), 1235-1251. doi: 10.1111/1541-4337.12105

Effect of emulsion droplet size on foaming properties of milk fat emulsions

Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2014). Effect of emulsion droplet size on foaming properties of milk fat emulsions. Food and Bioprocess Technology, 7 (12), 3416-3428. doi: 10.1007/s11947-014-1352-4

Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin

Bokkhim, Huma, Tran, Trang, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2014). Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin. Food Chemistry, 152, 121-127. doi: 10.1016/j.foodchem.2013.11.132

Rheology, texture and microstructure of gelatin gels with and without milk proteins

Pang, Zhihua, Deeth, Hilton, Sopade, Peter, Sharma, Ranjan and Bansal, Nidhi (2014). Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids, 35, 483-493. doi: 10.1016/j.foodhyd.2013.07.007

Effects of emulsion droplet sizes on the crystallisation of milk fat

Truong, Tuyen, Bansal, Nidhi, Sharma, Ranjan, Palmer, Martin and Bhandari, Bhesh (2014). Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chemistry, 145, 725-735. doi: 10.1016/j.foodchem.2013.08.072

Physico-chemical properties of different forms of bovine lactoferrin

Bokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013). Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 (3), 3007-3013. doi: 10.1016/j.foodchem.2013.05.139

Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening

Hayaloglu, A. A., Bansal, N. and McSweeney, P. L. H. (2012). Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. Dairy Science and Technology, 92 (6), 671-689. doi: 10.1007/s13594-012-0083-4

Inhibition of rennet activity in cheese using equine blood serum

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennet activity in cheese using equine blood serum. Dairy Science and Technology, 90 (6), 673-685. doi: 10.1051/dst/2010029

Inhibition of rennets by blood serum

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennets by blood serum. International Journal of Dairy Technology, 63 (3), 381-386. doi: 10.1111/j.1471-0307.2010.00593.x

Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

Bansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F. and McSweeney, P. L. H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19 (9), 510-517. doi: 10.1016/j.idairyj.2009.03.010

Comparison of the level of residual coagulant in different cheese varieties

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2009). Comparison of the level of residual coagulant in different cheese varieties. Journal of Dairy Research, 76 (3), 290-293. doi: 10.1017/S0022029909004075

Factors that affect the aggregation of rennet-altered casein micelles at low temperatures

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2008). Factors that affect the aggregation of rennet-altered casein micelles at low temperatures. International Journal of Dairy Technology, 61 (1), 56-61. doi: 10.1111/j.1471-0307.2008.00366.x

Factors affecting the retention of rennet in cheese curd

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Factors affecting the retention of rennet in cheese curd. Journal of Agricultural and Food Chemistry, 55 (22), 9219-9225. doi: 10.1021/jf071105p

Aggregation of rennet-altered casein micelles at low temperatures

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Aggregation of rennet-altered casein micelles at low temperatures. Journal of Agricultural and Food Chemistry, 55 (8), 3120-3126. doi: 10.1021/jf0631427

Factors affecting retention of coagulants in cheese curd

Bansal, N., Fox, P. F. and McSweeney, P. L H (2006). Factors affecting retention of coagulants in cheese curd. Australian Journal of Dairy Technology, 61 (2)

Perspectives on cheese ripening

McSweeney, P. L. H., Hayaloglu, A. A., O’Mahony, J. A. and Bansal, N. (2006). Perspectives on cheese ripening. Australian Journal of Dairy Technology, 61 (2), 69-77.

Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generation

Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generation. International Congress on Engineering and Food, Melbourne, VIC Australia, 23-26 September 2019.

Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat. 2019 AOCS Annual Meeting and Expo, St Louis, MO, USA, 5-8 May 2019.

Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisation

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisation. third International Symposium on Minerals and Dairy Products (MADP), Wuxi, China, 20-22 September 2017.

Factors affecting retention of coagulants in cheese curd

Bansal, N., Fox, P. F. and McSweeney, P. L. H. (2006). Factors affecting retention of coagulants in cheese curd. 7th Dairy Science World Series Conference (DSWS), Sydney Australia, Jul 24-25, 2006. NORTH MELBOURNE: DAIRY INDUSTRY ASSOC AUSTRALIA.